We teamed up with Trident Seafoods to present the Wild Alaska Contest! Chefs around the U.S. were challenged to create innovative dishes showcasing their favorite techniques and flavors, utilizing the most abundant certified-sustainable wild fish in the world: Wild Alaska Pollock. The Grand Prize Winner of this contest will win a custom Nora Knife (worth $400), as well as a Trident hat and jacket and a Chef’s Roll tumbler. The Runner Up will win $250 in cash and the Trident and Chef’s Roll gear. Finally, our People’s Choice Winner – decided by the most number of votes received by fellow chefs – will also win the Trident Gear and Chef’s Roll tumbler.
Scroll below to see all of the incredible finalists in the #WildAlaskaContest. Our panel of judges will select a winner from these chefs based on the creativity, technique, and appeal of their Wild Alaska Pollock dish.
Winners have been announced! See who won here.
“Wild Alaska Pollock Tacos Hecho a Mano”
Beet Cured Wild Alaska Pollock Tacos, Pan Seared with a Za’ atar Crust / Micro Cilantro / Marinated Citrus / on a Fresh-Made Squid Ink Tortilla Hecho a Mano.
“Mesquite Smoked Pollock Nacho on Sockeye Chicharron”
Mesquite Smoked Wild Alaska Pollock / Charred Corn and Pomegranate Pico de Gallo / Shisito Ash / Sockeye Salmon Chicharron / Avocado / Tangerine Tamarind Chili Glaze
“Togarashi Tempura-Beer Battered Wild Alaska Pollock”
Togarashi Tempura-Beer Battered Wild Alaska Pollock / Sweet Potato “Chip” Rings / Sugar Snap Pea Puree / West Coast Coleslaw / Malt Vinegar Fluid Gel
“Wild Alaskan Pollock Ceviche, Plantain Crumble, Orange-Passion Fruit Glaze, Pickled Micro Vegetables”
Orange, Lemon, and Lime Marinated Wild Alaska Pollock / Plantain Crumble (fried plantains, pekin, chile de arbol, hoja santa) / Orange-Passionfruit Glaze (reduced with dry champagne into a gastrique) / finished with Pickled Micro Vegetables
“Blueberry Beet Crusted Wild Alaskan Pollock and Satsuma Glazed Winter Vegetables”
Pan-Seared, Blueberry-Beet Crusted Wild Alaska Pollock / Turnip Puree / Charred and Satsuma Ginger Basted Winter Vegetables (Baby Carrots, Brussels, and Golden Beets) / Ginger Blossoms / Micro Parsley
“Sumac Seared Wild Alaska Pollock”
Sumac Seared Wild Alaska Pollock / Winter Citrus / Peppercress / Fennel / Blood Orange Butter Sauce / Crispy Shallots / Aleppo Chili / GA EVOO / Smoked Salt
“Smoked Alaskan Pollock En Croute with Artichokes, Creamed Spinach, and Caramelized Cream”
Almond Wood Smoked Wild Alaska Pollock / White Wine Braised Artichokes / Creamed Spinach (shallots, garlic, and creme fraiche) / Puff Pastry / Caramelized Cream
“Cascabel Chile Crusted Pollock with Sautéed Vegetables and Cauliflower Wild Fried Rice”
Cascabel Chile Crusted Wild Alaska Pollock / Sautéed Toy Box Vegetables / Cauliflower Wild Fried Rice / Pomegranate Gastrique / finished with a Tomatillo Pesto
Chef Anthony Spizale
“Sous Vide & Lightly Smoked Wild Alaska Pollock”
Sous Vide and Lightly Smoked Wild Alaska Pollock / Blue Crab Jasmine Rice / Toasted Lemon Cream / Brown Butter Powder
Chef Mary Bass
“Latin 5 Spice Wild Pollock Tostada”
Latin 5-Spice Wild Alaska Pollock / Refried Red Bean Purée / Radish Slaw / Corn Milk / Cilantro & Peanut Pesto / Queso Fresco / Smoked Oaxacan Sea Salt
